Old Fashioned Amish Style Creamy Baked Custard Recipe

Old fashioned baked custard is a delicious classic dessert that is made with eggs and milk. This Amish baked custard recipe is unique because it is made with homemade maple sweetened condensed milk, giving each creamy bite a deep caramelized flavor. Not only is it more rich in flavor than many other types of custard, it is also more healthy!

Why You Will Love This Old Fashioned Custard Recipe

Healthier

Many baked custard recipes call for cane sugar, corn starch, canned sweetened condensed milk, or other not-so-healthy ingredients. This Amish custard recipe only requires simple whole food ingredients and natural sweeteners! It’s also higher in protein than many custard recipes, as it uses whole eggs instead of just the egg yolks.

Easy

Custard can sometimes be difficult to make, but this old fashioned custard is easy to throw together. Since it is baked in the oven, it’s a pretty fail-proof, simple dessert to make!

Extra Rich

Many Amish Baked custard recipes call for a fairly large amount of water. To make this custard more rich and creamy, this recipe uses milk instead of water! The sweetened condensed milk and the whole milk work together to create an extra rich taste and creamy texture. 

Why Maple Syrup?

Many Amish communities live in regions where maple tapping is common, and so there are an abundance of Amish recipes that include maple syrup. While most Amish baked custard ingredients online do not include maple syrup, most do contain sweetened condensed milk. In this recipe, maple syrup is used to make the sweetened condensed milk!

I like to use maple syrup instead of cane sugar in many recipes, as it is generally less processed than cane sugar. Maple syrup is not stripped of its nutrients like more refined sweeteners are, which means it can be easier for your body to process the sugars. 

Why Make Your Own Sweetened Condensed Milk?

Have you ever tried homemade sweetened condensed milk? It’s on another level. Not only is it extra rich and delicious, but it can also be made in a healthier way. I like to avoid food items in cans when possible because of the unhealthy can lining, and I also like to avoid refined cane sugar and milk from unhealthy cows. By making your own sweetened condensed you can control the quality of the milk and the sweetener, plus avoid toxic can lining! I use pasture raised milk and maple syrup to make my sweetened condensed milk. I make a big batch and store it in the freezer so it’s ready to use when I need it! Sweetened condensed milk can be used for so many yummy recipes, like coconut chocolate candy, macaroons, cheesecake, flan, ice cream, and more!

If you prefer not to make your own sweetened condensed milk, I recommend purchasing organic sweetened condensed milk if possible.

​Amish Baked Custard Musts

Two important things you must remember when making baked custard:

Slowly add the hot milk to the eggs. When combining the egg and hot milk mixtures, add about 1/4 cup of the hot milk mixture to the blended eggs at a time at first. Adding only a small amount of the hot milk mixture at a time will ensure the eggs will get too hot too quickly and turn into scrambled eggs!

Use a water bath. Add hot water to a deep, large baking pan and fill it about 1/2 inch high. Make sure to choose a dish that will fit the smaller custard baking dish or dishes inside. If you do not use a water bath the custard will not bake properly.

What to Bake the Amish Custard in?

 You can choose from a variety of different dishes to bake your custard in. For the easiest and most visually appealing serving option, bake in small custard cups or ramekins for individual servings. If you don’t care much about how it looks, feel free to use a larger baking dish. I like to use a standard size bread pan for this recipe.

What to Serve Old Fashioned Baked Custard With

Baked custard is a versatile dessert that can be served with many different toppings: from fruit, to a sprinkle of nutmeg, or even a dusting of cocoa powder. With its rich vanilla flavor, this recipe can be served simply or can be dressed up into an elegant dessert!

When to Enjoy Baked Custard

My favorite time to enjoy this creamy custard is at room temperature on a chilly evening after dinner, with warming spices of autumn like fresh nutmeg with a hot cup of tea.

 As a summer dessert, a great way to serve this custard is chilled with fresh berries and whipped cream on top. This amazing recipe can really work for any season or Holiday!

How to Store Amish Baked Custard

This custard recipe can be stored in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing this custard as the velvety texture will be effected by the freezing temperatures. 

How to Make Amish Style Old Fashioned Baked Custard

Make the sweetened condensed milk

Add whole milk, maple syrup, and vanilla extract to a large pot and cook on medium low for about 1 1/2 to 2 hours, stirring occasionally, until it has reduced to about 1/3 of the original amount. 

​Allow to cool to room temperature. 

Discard the top layer of film, and blend sweetened condensed milk mixture in a high speed blender to smooth it out. 

Make the Amish Baked Custard

Preheat oven to 325 degrees Fahrenheit

Add milk, sweetened condensed milk, vanilla extract, and salt to a large pot set to medium heat or medium low heat. Stir frequently to ensure it does not burn on the bottom or form a film on top.

While milk is heating up, add eggs to a large bowl and whip with a hand mixer until fluffy. 

When milk begins to steam, add about 1/4 cup at a time to the egg mixture, stirring constantly. 

Once you have added half of the hot milk mixture to the egg mixture, add the rest of the hot milk mixture while stirring. 

Pour into desired baking containers (custard cups or a larger baking dish like a bread pan) and set aside

Bring some water to a boil. 

Place a larger pan with high sides in the preheated oven.

Pour boiling water into pan in oven until it reaches about 1/2 inch high.

Place baking dish/custard cups with custard mixture into the pan of water in the oven. 

Bake for 1 hour, or until a knife comes out clean when inserted into the center of the custard. 

The bake time will vary slightly depending on the size baking dish used, so make sure to check frequently after 45 minutes if using small custard cups.

Remove custard from oven and allow to cool for 1 hour before serving. 

Serve at room temperature or chilled with toppings of choice.

Enjoy!